Linguine with Chicken Livers
|Olive oil||4 Tablespoon|
|Chicken livers||1 Pound, halved|
|White onions||4 Small, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Dry oregano||1 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Dry basil||1 Tablespoon|
|Canned plum tomatoes with basil leaves||4 Pound, place in a bowl and break into small pieces with your hands (2 Cans, 2 Pound Each)|
|Linguine||1 Pound, cooked, al dente, drained (Flat Spaghetti)|
|Grated asiago cheese/Parmesan cheese||1 Cup (16 tbs)|
In a large pot, heat the oil and evenly brown the livers (do not overcook, they should be pink inside).
Remove the livers and set aside.
Add the onions, garlic, oregano, pepper flakes, basil, and salt to the pot.
Stir well, blending.
Cook 8 minutes, or until onions are soft.
Pour in the tomatoes, stir well, and cook, uncovered, stirring often, for 20 minutes or until the sauce thickens.
Add the livers and cook for 5 minutes.
Taste for seasoning.
In a warm bowl, place several tablespoons of the sauce (without livers), add the pasta, and toss well but gently.
Add more sauce, without livers, toss, and serve on hot plates with sauce and livers liberally spooned on top.
Sprinkle with cheese.